1. Chop pork into minced meat; soak cloud ears, wash and chop; stir-fry peanuts, peel, and crush. Heat up the oil pan, add the minced meat and fry until the color changes, add cloud ears and appropriate amount of salt, stir fry evenly.
2. Add chopped green onion, stir fry until minced meat and cloud ears are cooked through.
3. Add ground peanuts and stir-fry evenly.
4. When the ground peanuts are stir-fried evenly, they can be loaded into the dish. If the peanuts are fry for too long, the peanuts will not be crispy.
5. Spread the chee cheong fun.
6. Sprinkle meat on one side.
7. Re-roll the chee cheong fun and wrap the meat.
8. After everything is wrapped, put it in a pot and steam until the chee cheong fun is cooked through. It takes about 3 minutes from the time the water is boiled. It is very fragrant when it is dipped in a dip made of soy sauce and peanut oil.
Tips:1. You don't need to fry the ground peanuts for too long after being put into the pot, just fry evenly, otherwise the peanuts will not be crispy.
2. It does not take too long to steam the pig intestines. After steaming, the peanuts will not be crispy and the aroma will be reduced.
3. The dipping sauce can be prepared as you like.
